Uncle Rick And Grandma Lawson'S Beef Jerky
Savory, smoky jerky with a salty soy glaze, perfect for road trips, camping or a protein-packed snack that satisfies bold flavor lovers.
Ingredients
Instructions
- Slice flank steak lengthwise with the grain into 1/4-inch strips.
- Combine soy sauce, crushed{clove} garlic, salt and pepper in a bowl.
- Add steak strips to the mixture, stir, and let marinate for 10 to 15 minutes, stirring 2 to 3 times during 12 hours.
- Drain the strips and arrange them in a single layer on a rack set in a shallow baking pan.
- Bake in a very slow oven at 150°F for 12 hours or overnight until dried.
- Cut the dried strips into 1-inch pieces.
- Store the jerky in a tightly covered container.
Tips & Substitutions
For an even richer flavor, consider adding a teaspoon of Worcestershire sauce or a pinch of red pepper flakes to the marinade. If flank steak isn't available, you can substitute with top round or sirloin. Ensure the strips are uniform in thickness for consistent drying. If you're short on time, a shorter marinating period can work, but overnight is best for maximum flavor.
Serving Suggestions
Serve your homemade beef jerky as a high-protein snack on hiking trips or game days. It pairs excellently with cheese and crackers for a savory platter. For a complete meal, consider serving it alongside Swiss Steak With Potatoes for a hearty, comforting dinner that highlights the robust flavors of beef recipes.
Storage & Reheating
Store the finished jerky in an airtight container at room temperature for up to two weeks. For longer storage, refrigerate or freeze the jerky. If reheating, place it in a low oven (around 200°F) for a few minutes to restore some of its original texture without overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Uncle Rick And Grandma Lawson'S Beef Jerky contains roughly 24 calories, with 2g protein, 4g carbohydrates, and 0g fat. It is an excellent source of vitamin C (35% of the Daily Value). Note that it is relatively high in sodium, at 1429mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for jerky?
Yes, while flank steak is a great choice, you can also use cuts like top round or sirloin. Just ensure the meat is lean, as fat can spoil the jerky. Trim any visible fat before slicing to ensure a longer shelf life.
What can I do if my jerky is too tough?
If your jerky turns out too tough, it could be due to over-drying. To remedy this, try soaking it briefly in a little warm water or broth to rehydrate it slightly. In future batches, monitor the drying process closely to avoid this issue.
How can I add different flavors to my jerky?
You can experiment with various marinades by adding spices like smoked paprika, onion powder, or even a splash of hot sauce for a kick. Additionally, consider incorporating liquid smoke for a smoky flavor, which can complement the beef beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).